Remove the sausagemeat from the skins - slice through the sausages, then peel the skin off. Break the sausagemeat into bite-sized chunks.
Chop the onions into medium pieces. See our onion Tip. Also chop the garlic. See our garlic Tip. Heat a little olive oil in a large wok, high-sided frying pan or saucepan. You shouldn't need much oil as there is fat in the sausages. When the oil is hot, add the sausagemeat and cook, stirring, until it is completely brown and no pink or red remains. Break up any larger pieces with your spoon or spatula as you stir.
When the meat is brown, add the onions and bay leaves and fry for a few minutes until the onions just soften. Only add more oil if you think it needs it. Add the chilli flakes, fennel seeds and garlic and stir well. Fry over a low heat until the onions are soft and slightly browned, about 20 minutes. The sauce base should look golden when cooked.
When the base has cooked, turn the heat up. Add the red wine, and stir for a few minutes so it evaporates. Then, with the heat still up, add the canned tomatoes and a good squeeze of tomato purée. Stir well, then turn the heat down to simmer the sauce. It really needs a long, slow cook for the flavours to soften and develop - at least 45 minutes, and ideally an hour or more. The sauce should be reduced and quite thick when done.
While the sauce is cooking, grate the parmesan, quite finely.
Boil some water in a large pan, add salt and then cook the pasta for the time specified on the packet - the lower time for firm pasta, the higher time for softer.
While the pasta is cooking, finish the sauce. Grate in a little nutmeg - don't add too much, a small grating is enough. Add the cream, and stir well to combine. Remove the bay leaves, then add a generous handful of the grated parmesan, and stir well again. Taste, and adjust the seasoning with salt or pepper if needed.
When the pasta is cooked, drain it and add to the pan with the sauce. Stir well so the pasta is well coated in the sauce. You can add a little pasta water to loosen it if needed.
Serve immediately. Serve the rest of the parmesan separately for your guests to add extra (or not) if liked.
Enjoy!
